Recommended Curricula: In classrooms, during the school day, by grade
Grade
Recommended
curricula
4K and other
Eat Smart - WNEP
Preschooler lessons
• Identify foods.
• Taste different kinds of foods (especially
vegetables and fruits).
• Practice washing their hands.
K
Pyramids Between
the Pages/Healthy
Reading Lessons
or
Discover MyPlate
1
Pyramids Between
the Pages/Healthy
Reading Lessons
or
Show Me Nutrition
Grade 1
• Identify foods.
• Taste different kinds of foods (especially
whole grains, vegetables, fruits, and dry
beans and peas).
• Practice washing their hands.
• Be physically active every day.
• Taste different kinds of foods (especially
whole grains, vegetables, fruits, and dry
beans and peas).
• State that people need food to grow and be
healthy.
• Describe food characteristics, using senses.
• Identify examples of foods related to
different cultures.
• Identify foods that come from plants.
• Know how to wash hands.
• Identify food and categorize into basic food
groups.
• State that people need food and water
to grow and be healthy.
• Identify foods that come from plants and
animals.
• Identify why people need to eat different
kinds of foods (for energy, to be healthy, to
grow).
• Identify examples of foods related to
different cultures.
• Know how and when to wash their hands.
preschool
programs for
4-year-olds
2
Show Me Nutrition
Grade 2
or
Pyramids Between
the Pages/Healthy
Reading Lessons
In-School Programming by Grade
Key developmental concepts &
Emphases
page 1
FY16
FY16
Teaching
topics
A, d, p
Style/
structure
Evaluation
Notes
Reading
Tasting
To be
developed
Choose 2 of the 3 lessons and use
accompanying parent materials.
A, c, d, e, f,
l
Reading
Tasting
Parent
Survey: F&V,
Hand
washing
May supplement with FightBac.
Some books available in Spanish,
some dual-language substitutes
available on request.
A, c, d, e, f,
l
PBTP:
Reading
Tasting
Parent
Survey: F&V,
Hand
washing
May supplement with FightBac.
Some books available in Spanish,
some dual-language substitutes
available on request.
Parent
Survey: F&V,
Hand
washing
F&V
Sampling
May supplement with FightBac.
Some books available in Spanish,
some dual-language substitutes
available on request.
Also available for pilot testing:
curriculum for grades 2-3 related to
food from the garden, requires
partner.
SMN:
activities,
without
books
A, c, d, e, f,
l
PBTP:
Reading
Tasting
SMN:
activities,
without
books
March, 2015
3
Serving Up My
Plate, grades 3-4
4
Serving Up My
Plate, grades 3-4
or
Food Day
5
Show Me Nutrition
Grade 5
or
Food Day
or
Power of Choice
In-School Programming by Grade
• Identify why people need to eat different
kinds of food (grains for energy, fruits and
vegetables to prevent illness and heal
wounds, milk for strong bones and teeth,
meat and beans for strong muscles and
growth).
• Identify the relationship between physical
activity (energy out), and water and food
(energy in).
• Demonstrate how to wash their hands
correctly.
• Describe times when they should wash their
hands.
• Describe why people need to eat different
kinds of food (grains for energy, fruits and
vegetables to prevent illness and heal
wounds, milk for strong bones and teeth,
meat and beans for strong muscles and
growth).
• Identify why one snack might be a
better choice than another snack.
• Identify the benefits of physical activity.
• Identify recommended amounts of food
from each food group.
• Identify the consequences of consuming
too much or too little food.
• Track progress toward achieving
nutrition or physical activity goals.
• Identify the importance of key food safety
messages.
• Demonstrate understanding of health
promotion concepts: eating a variety of
foods, classifying foods including
combination foods by food groups,
relationship of food groups to health
promotion/disease prevention).
• Identify healthier snack and meal choices.
• Use food labels to identify serving size
and servings per package.
• Read ingredient information to identify
whole grain foods.
page 2
A, b, c, d,
e, f, h, i, l
Activities
Parent
Survey: F&V,
Hand
washing
F&V
Sampling
YCS Evals
Serving Up MyPlate is intended for
classroom teachers in 9 sessions; in
scope activities condense into 5-6
sessions for WNEP. Does not include
food safety; may supplement with
activities from FightBac.
A, b, c, d,
e, f, g, h, i,
k, l
Activities
Guided Goal
Setting
F&V
Sampling
YCS Evals
Serving Up MyPlate is intended for
classroom teachers in 9 sessions; in
scope activities condense into 5-6
sessions for WNEP.
Food Day lessons 1-3 and parts of 4
are in scope. Could spread in-scope
content over 4-6 sessions.
Neither curriculum includes food
safety; may supplement with
activities from FightBac.
A, b, c, d,
e, f, g, h, i,
k, l, q
Activities
Portion
Awareness
Guided Goal
Setting
Power of Choice: Body image/body
size and many physical activity
activities are out of scope and need
to be led by a partner.
Food Day lessons 1-3 and parts of 4
are in scope. Could spread in-scope
content over 4-6 sessions.
Available for pilot testing: curriculum
for upper elementary related to food
from gardens. Needs partner.
March, 2015
• Describe the importance of balancing food
with physical activity.
• Identify barriers to being physically
active and ways to overcome these
barriers.
• Explain the importance of key food safety
messages.
FY16 Teaching Topics for Youth
a.
b.
c.
d.
e.
f.
g.
h.
i.
k.
l.
m.
n.
q.
Choosing healthful foods
Portion awareness
Grain foods/whole grains
Fruits &/or Vegetables
Milk & other Ca-rich foods
Protein foods
Choosing beverages
Foods with less fat/solid fats
Foods with less added sugars
Healthful foods away from home
Being active/balancing activity & food intake
Food choices during pregnancy
Feeding infants
Handling & storing food safely
Links to Resources:
 Pyramids Between the Pages/Healthy Reading Lessons http://www.michigan.gov/documents/mde/HealthyReadingLessons_290280_7.pdf
 Discover MyPlate = http://www.fns.usda.gov/tn/discover-myplate
 Show Me Nutrition http://extension.missouri.edu/p/SMN100
 Serving Up MyPlate = http://www.fns.usda.gov/tn/serving-myplate-yummy-curriculum
 Food Day =
https://d3n8a8pro7vhmx.cloudfront.net/foodday/pages/24/attachments/original/1341610970/Food_Day_School_Curriculum_2012_NO_BRAND.pdf?1
341610970. Lessons 1-3 are in scope, 4 and 5 require partner.
 Power of Choice = http://www.fns.usda.gov/tn/resources/power_of_choice.html
 Fight Bac = K-3: http://www.fightbac.org/kids/curriculum-k-3
Grades 4-8: http://www.fightbac.org/kids/curriculum-4-8
Links to parent materials:
 All grades: http://www.choosemyplate.gov/healthy-eating-tips/ten-tips.html (English and Spanish)
o http://fyi.uwex.edu/foodsense/past-issues/ (English and Spanish)
 Kindergarten: http://www.fns.usda.gov/tn/discover-myplate-parent-handouts (English and Spanish)
 Grades 3-4: http://www.fns.usda.gov/tn/serving-myplate-yummy-curriculum (English and Spanish)
 Show Me Nutrition: http://extension.missouri.edu/p/N120, http://extension.missouri.edu/p/N180 (English)
http://extension.missouri.edu/fnep/smnspanish/ (Spanish)
In-School Programming by Grade
page 3
March, 2015
SECONDARY SCHOOL
Grade
Recommended curricula
6-8
(middle
school)
Show Me Nutrition, grade 6
and 7-8

Power of Choice

Key developmental concepts &
Emphases




High
school
teen
parents
High
school
students
preparing
to live on
their own
Series of 5-8 lessons to
include:
Eating Smart and Being Active
supplemental lessons about
pregnancy, feeding infants
and feeding solid foods (3
lessons)
Revised set of 2 lessons from
Money for Food (Spring 2015)
Cooking Matters at the Store
(1 lesson)
Compilation of lessons
available for pilot testing.
Contact Betsy Kelley for
details.
In-School Programming by Grade





Explain the concepts of variety,
moderation, and balancing food
and physical activity.
Compare and understand
significance of portion and serving
sizes.
Apply a decision-making process
to food choices.
Assess personal eating habits, set
a personal goal and track
progress.
Demonstrate how to use food
labels to make healthier choices.
Describe relationship between
food choices and health
problems.
Describe nutritional needs of life
stages.
Understand relationship between
portion size and nutritional
requirements.
Critically analyze eating habits
and how they may affect health.
Work within a budget to plan
meals.
Describe influences on food
choices.
FY16
Teaching
topics
A, b, c, d, e,
f, g, h, I, k, l,
q
Style/
structure
Evaluation
Notes
General nutrition
topics, active
learning format,
age-appropriate
focus
In
progress
SMN: Best suited to
classrooms that have had
minimal WNEP programming
in the past. Skip out of scope
lessons on body image.
Power of Choice: Becoming
dated; concepts are timeless
but educator may need to
modify some aspects of
delivery.
A, b, c, d, e,
f, g, h, I, j, k,
l, m, n, o, q,
s, t
Learner centered
education (adult
model may need
to be adapted
slightly for teens)
In
progress
In the absence of a single
curriculum, please combine
as described. Cooking
Matters requires a grocery
store field trip.
Whenever possible,
encourage teen parents to
sign up for EFNEP series.
Participants: youth leaving
foster care or in life skills
programs.
page 4
March, 2015